Thai classics, reimagined — under low light and gold.

Panang Wagyu Beef Cheeks

Braised wagyu beef cheeks in panang curry with green beans and red bell peppers.

Geah Yung — Grilled Lamb Chops

Grilled lamb chops with Thai BBQ sauce, papaya salad and sticky rice.

"Very highly recommend the lamb chops." — Google review

Lamb Shank Hung Lay

Northern Thai yellow curry with braised lamb shank, ginger, onions and potatoes.

"The lamb shank curry was rich and tender, definitely the standout." — Siddhesh N.

Khao Mok Ped — Duck Leg

Slow-cooked duck leg with coriander, turmeric, fried shallots and cilantro-mint garlic sauce.

Pla Kra Tiem — Seabass

Pan-fried seabass in garlic pepper sauce, served with crab fried rice.

Pad Thai Kung

Sautéed shrimp, Thai tamarind sauce, tofu, bean sprouts, scallions, egg crêpe and peanuts.

Gang Nuea — Massaman Short Ribs

Braised short ribs with massaman curry, green beans, potatoes and onions.

Toong Tong — Crispy Dumplings

Crispy dumplings with chicken, shrimp and shiitake mushrooms, sweet chili sauce.

"We really enjoyed both the crispy dumplings and the steamed ones." — Chelsea R.

Tom Kha — Lobster

Lobster-tail morsels, coconut meat and milk, lemongrass, galangal and a mushroom medley.

"The Tom Kha soup is a must as a starter." — Chelsea R.

Tom Yum Kung

Shrimp, lemongrass, galangal, Thai chilis, cilantro, kaffir lime leaf and mushroom medley.